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Starting a Cooking Club

Yes, I agree about the frequency of meeting. I was thinking twice a month would be about right. Will throw it out for discussion. Thanks so much for your help!

Feb 10, 2014
cookingschool in Not About Food

Starting a Cooking Club

My goal is just to promote good home cooking, encourage experimentation, and share anecdotal insights. Then, get into the recipe discussions and actual cooking. I'm anxious to find out what the others have in mind.

Feb 10, 2014
cookingschool in Not About Food

Starting a Cooking Club

Thank you for the links. Looking at them for ideas. I like all your suggestions! I'm thinking this will be more of an instructional and research type format...if that makes sense. I know one of the ladies wants to "learn how to cook". Made it this far in life without really learning anything about cooking...I think that's something to cultivate! I guess I'll take cues from what everyone has to say when we meet!

Feb 10, 2014
cookingschool in Not About Food

Starting a Cooking Club

I live in a new "active adult" community and my particular neighborhood has begun organizing various clubs. I was asked to host the organizational meeting for the Gourmet Cooking Club. Maybe because I'm the one always saying, "I need to get home and start prepping for dinner"?

Well, I have six ladies coming over next week for the first meeting, and I'm not to sure how to proceed. Our concepts as to what a "cooking club" should entail will probably be quite different. I don't really know what people think of when they hear the term "gourmet". I don't consider myself a "gourmet" cook. I cook from scratch with fresh ingredients. That's it. Any suggestions on how to form a cooking club and what it should include? I don't want it to be just a recipe exchange. Thanks for your help!

Feb 10, 2014
cookingschool in Not About Food

Food jokes - list

Q: What did the mayonnaise say to the refrigerator?

A: Close the door. Don't you know I'm dressing?!

Sep 23, 2013
cookingschool in Not About Food
1

Curly or Flat

"They" say, flat-leaf parsley has been elevated in status to that of an HERB. Curly is just a garnish! I only buy flat. Once, husband came home with curly and was "told off" in no uncertain terms. He learned.

Jul 15, 2010
cookingschool in Home Cooking

How long does wine keep for cooking

I'm wondering if you might consider keeping fortified wines on hand, such as Dry Vermouth and Marsala. My understanding is that these wines stay very well either refrigerated or on the counter.

Jan 12, 2010
cookingschool in Home Cooking

I'm Drunk With Anticipation....

Making "Whisky-Soaked Dark Chocolate Bundt Cake" for MIL's birthday. I found the recipe in one of the threads. Anyway, after turning out the cake, recipe says to sprinkle more whiskey over the cake, so there is no frosting, per se, or glaze. Just more whiskey...which is cool, but couldn't I make a chocolate-whiskey glaze, or does that sound gross? What would you do? I don't just want to shower it with powdered sugar. If it helps, there is espresso powder and unsweetened cocoa in the batter, as well as dark, unsweetened chocolate. Thanks to all who reply!

Nov 01, 2009
cookingschool in Home Cooking

Cake in a half-sheet pan: leave it in the pan, or take it out?

I wouldn't bother trying to take it out of the pan. I would frost it in the pan while still warm. That way, the warm cake does all the work, spreading the frosting all over the cake. Then, just cut into squares and serve.

Aug 29, 2009
cookingschool in Home Cooking

Calling all caterers....

Thanks for the advice! I'd like to find 3 at about 12# each. It's a lunch event.

Jan 25, 2008
cookingschool in Home Cooking

Calling all caterers....

Good point! Thanks again!

Jan 25, 2008
cookingschool in Home Cooking

Calling all caterers....

I'm looking for briskets that are at least 12lbs or more. Saw some at Sam's the other day.

Jan 25, 2008
cookingschool in Home Cooking

Calling all caterers....

It's a church event, so I'll have people to serve....controlling the portions, as it were. Thanks for the tip about the order of the food. That helps a lot!

Jan 25, 2008
cookingschool in Home Cooking

Calling all caterers....

That's exactly what I needed to know. Thanks so much!

Jan 25, 2008
cookingschool in Home Cooking

Calling all caterers....

Okay, I'm at it again. Need to prepare brisket for 75 people. (a mixed crowd...adults, teens, children). There will be at least three sides, relish trays, and dessert as well. My question is how many pounds of raw, flat-cut brisket, trimmed, do I need? I'm using The Pioneer Woman's recipe, but she doesn't give the number of servings. Thanks for any help!

Jan 25, 2008
cookingschool in Home Cooking

A novice cooks plates for the week, w/ pics.

Hey, Rick...maybe I can help. My crepe pan is about 6". I pour maybe a tablespoon of crepe batter in and start swirling it around immediately. Doesn't take very long before they're done.

Jan 20, 2008
cookingschool in Home Cooking

Karl S....I just made your chili recipe!

Thanks, Antilope. I looked for the link and couldn't find it. I appreciate you posting it.

Jan 20, 2008
cookingschool in Home Cooking

A novice cooks plates for the week, w/ pics.

I would love your recipe for the apples and pears crepes and the syrup. I have a box of apples and pears from Harry and Davids (Christmas gift). The photos are gorgeous!

Jan 19, 2008
cookingschool in Home Cooking

Karl S....I just made your chili recipe!

Hi, there! You posted a chili recipe last summer and I printed it out to try during "chili season". I've been experimenting with various recipes (I'm always trying out different chili recipes) in anticipation of that great National Chili Day....Super Bowl Sunday! Well, I shall look no further! This is an exceptional recipe! Absolutely delicious. I followed your instructions pretty much to the letter....well, you know we all tweak things according to our own ways. The only thing I couldn't find was the fire-roasted corn. I used regular shoepeg corn. I really love this chili, and I'm a native Texan...so there! This is now my "go to" chili recipe, and I have my husband's approval on that! Cannot wait to serve it on the big day. BTW , I had no trouble finding the buffalo. WalMart had it (100% Bison) in their Specialty Meats department. Why don't you post your recipe again for any unfortunate ones who didn't see it the first time around? Have you changed anything or added anything? Well, who cares...I love it just the way it is. Thanks, Karl S...thanks a million!

Jan 19, 2008
cookingschool in Home Cooking

Attempting to make oven roasted pulled pork for the first time.

Methinks thou doth protest too much! Report in as to how it turned out! I'm still working on the New Years ham....made split pea soup; chopped up a bunch for gumbo; and on and on....

Jan 11, 2008
cookingschool in Home Cooking

Attempting to make oven roasted pulled pork for the first time.

Re: "and it's far too huge for two people to cope with"...

I had to laugh! I read this quote somewhere recently. It's Dorothy Parker's (you have to be kinda old to remember who she is) definition of ETERNITY:

Two people and a ham.

Jan 11, 2008
cookingschool in Home Cooking

Attempting to make oven roasted pulled pork for the first time.

You'd think they could standardize the cuts of meat nationwide. I usually get a Boston Butt or a shoulder cut, and as Will Owen said, those cuts don't normally have any skin. So, whatever cut you get, just remove the skin if it has it. That doesn't sound "ddduuuhh"...I feel the same way sometimes. I see cuts of meat called by different names all the time. I'll never forget way back when...I was living in Wisconsin, and I wanted to buy a brisket roast. Well...the butcher had never even heard of that cut. When I explained how it was sold and prepared back in Texas, he began marketing it there...with great success, I might add! Just calling the cut by a different name made it kind of mysterious, I guess. Now, don't be afraid of whatever big hunk of pork you get. Just cook it low and slow and it will be great!

Jan 10, 2008
cookingschool in Home Cooking

Attempting to make oven roasted pulled pork for the first time.

Hi. I remove the skin and "massage" the dry rub all over the meat. Then, I wrap it tightly in a double layer of plastic wrap and let it sit in the fridge for at least 3 hours. You could leave it as long as a couple of days, depending on how strong you want the flavor to be.

Jan 10, 2008
cookingschool in Home Cooking

COOKING FOR A CROWD....HOW DOES THIS SOUND?

Actually, I had not discovered that particular web site, but I just checked it out. Thanks. I'll be exploring it! I just googled "recipes for a crowd" and came up with some other site. Thanks, also, for the tips! On the alcohol situation, my understanding is that if anyone is a recovering alcoholic, (and I know at least one man who is), they can't even have a trace of alcohol. I'm just going to use the non-alcoholic beer or water.

Jan 10, 2008
cookingschool in Home Cooking

Attempting to make oven roasted pulled pork for the first time.

I completely agree! I followed his recipe pretty much to the letter, and it came out perfect! Low and slow in the oven is the key. I had to do two roasts at a time, as I was cooking for a large group, so couldn't do it in a crock pot. After shredding all the meat, I combined it in my large roaster with the barbeque sauce and served it to my group on buns with coleslaw. Now they think I'm some kind of caterer....LOL. But, seriously, this is a foolproof and delicious recipe!

Jan 09, 2008
cookingschool in Home Cooking

COOKING FOR A CROWD....HOW DOES THIS SOUND?

Hey, Chef Chicklet! Thanks for the encouragement! I like the sloppy joe idea, too. I actually did the pulled pork sandwiches and coleslaw a couple of weeks ago, and it was a big hit. BTW, I love reading your posts. I get a lot of great ideas from you. For example, I just made your creamy and spicy garbonzo bean soup the other day. My husband sends his best regards!

Jan 09, 2008
cookingschool in Home Cooking

COOKING FOR A CROWD....HOW DOES THIS SOUND?

Good ideas! Thank you for responding. I thought of doing lasagna, and the shepard pie is a great idea. Will bookmark these, too.

Jan 09, 2008
cookingschool in Home Cooking

COOKING FOR A CROWD....HOW DOES THIS SOUND?

I will definately try it for a home meal, but think I'll use the Barilla sauce for the luncheon meal, just to make things easier. You've really been a huge help!

So, just to clarify....I will do the sausage and peppers on Saturday, for the work crew...just as you suggested, by browning the sausages, etc. etc. Then, for the pastor's luncheon next week, I'll do the Chicken Alfredo and pasta. Let's get cooking!

Jan 09, 2008
cookingschool in Home Cooking

COOKING FOR A CROWD....HOW DOES THIS SOUND?

Well, I just can't thank you enough! I'm going to do the Chicken Alfredo just as you've suggested. I'm glad to learn of your recommendation on the jarred Alfredo sauce. Think I'll add the broccoli, or maybe even blanched fresh asparagus pieces to the sauce. With a salad and a good garlic bread, that should make a yummy meal. Thanks for the tip about the shrimp, too. You're giving me lots of confidence!

Jan 09, 2008
cookingschool in Home Cooking

COOKING FOR A CROWD....HOW DOES THIS SOUND?

It's nothing complicated. I prepare a one-pot dish and then bread, salad and beverage. It's usually buffet style, and usually for 10 - 40 people. That varies with the type of event. For example, now I'm serving the "work crews", and we have a lot of people working and helping out. The other events have been pastors' luncheon-meeting type events. And, just today, they asked me to do a youth pastors luncheon-meeting (sit down event) for next week for 15 people. We will barely be moved into our new church location, so I'll cook at home and transport since I won't be that familiar with our church's new kitchen, yet. I like your ideas, and think I'll do something Italian like the Chicken Alfredo. Since I don't have multiple entrees, I have to consider what most people like.... and who doesn't like chicken, pasta, cheese, etc. I'm just an amateur at this, but I know they like my cooking, or they wouldn't give me an (pretty much) unlimited budget. Again, thanks for all these ideas. I'm making a note of it all and will start compiling recipes. If you have a chance and it's not too much trouble, I would like the Chicken Alfredo recipe you use. Thanks again.

Jan 09, 2008
cookingschool in Home Cooking